WEBVTT

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- What's up everyone.

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Welcome to Yoga with Adriene.

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I'm Adriene, and I'm on the road.

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I'm here in Los Angeles,

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and I'm in the second most
magical place on earth.

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Not Disneyland, but I'm in the
kitchen of my friend, Hilah.

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Tck-tck-tck-tckhhhh!

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So magical.

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♫ Ahhhhh ♫
- I just appeared like that.

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(lively, bouncy strumming music)

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- So Hilah's invited me into her kitchen.

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I'm super excited because we're gonna do

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our second collaboration.

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The last time I was in Hilah's kitchen,

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it was a different lookin' kitchen.

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- Yep.

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- And here we are.

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Look how far we've come.

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- All the way to California.

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(laughing)

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- So thanks for having me,

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and today we're going to learn how to make

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a couple different
kinds of salad dressing,

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and every time I'm at
Hilah's for like a brunch

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or anything in the past,

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her salads are always the best.

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So this is actually real.

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This isn't just like, me, yoga,

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trying to be healthy.

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I was like, "How do you
make your dressing?"

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So we're like, "That's what we should do."

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So, it's comin' from a real place here.

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Alright.

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- OK, so.

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- Let's get started.

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- The first thing I
thought I would show you

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is how to do like a
classic French vinaigrette

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where you toss the salad with the dressing

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while you make the dressing

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so it's like super fast.

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So if you like a little
bit of a garlic touch.

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Touch of garlic.

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We've got our salad bowl here,

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and I've got just a
garlic clove that I'm just

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gonna sort of rub it on
the inside of the bowl.

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And this makes it mild.

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You know, it's not gonna be
like garlic breath galore.

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Like, haaaaah.

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- Wow.

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- But it's nice, and then you
don't have to mince anything.

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But of course, you can
totally save these garlics

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and throw them in a pot of
soup or a stir fry or whatever.

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- Yeah.

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- So, but see.

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- Wow, yeah didn't even peel it.

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You just broke it.

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Wow.

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- Aroma.

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- You're already impressing me.

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I mean, I'm always impressed,

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but I'm like, "OK."

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OK, cool.

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- So then classic French ratio

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is three parts oil to one part vinegar.

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- OK.

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- Three to one so, three O's to one V.

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- Cool.

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- That's slightly sexual if you get it,

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but if you don't, just
forget I said anything.

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- I'm tryin' to get it now.

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Oh, got it.

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(laughing)

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- So we're gonna do,

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we'll try that so you
can see what you think,

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but I think you can always make more.

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A lot of times I'll do like
three parts oil to two parts

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vinegar to make it a little
bit more tangy, but--

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- OK. Three O's to one V, yeah got it.

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- We'll do like a tablespoon of oil,

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and then a teaspoon of vinegar.

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And that can be lemon juice.

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Anything acid.

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I like to use apple
cider vinegar unfiltered,

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'cause then you get all the
good probiotics and stuff.

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- Yeah.

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- But like balsamic or
whatever will work too.

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- [Adriene] Super good for you.

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OK, so we have options here.

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- Yeah, yeah.

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Anything like lemon juice,

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any kind of vinegar.

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The only thing I would say
is like a lot of the fruit

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vinegars, like peach
vinegar and fig balsamic,

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a lot of times they have sugar in 'em.

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So if you're tryin' to
stay away from sugar,

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just check the label and make sure

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they didn't add sugar.

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- What about like a red wine vinegar?

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- Totally.

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Or a champagne vinegar.

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- OK, cool.

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- Like honestly, I think
any kind of vinegar.

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- Cool.

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- Maybe not plain white vinegar.

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That might be a little strong.

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Anything else I think is good.

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And then I like to do a little pepper,

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kind of a coarse ground pepper.

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- And already, the fact
that you're putting this

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in the bottom of the bowl.

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I'm like, pcckooowww!

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Like mind blown, 'cause
that's always a tricky thing.

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And I don't want to get ahead here,

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but like when you're putting it on top,

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and then you gotta unnhhh, so--

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- Yeah. I'm gonna save
the salt for afterwards.

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And then, this, you know
a few handfuls of greens.

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I mean you could
definitely do enough salad

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for two people with just
that little amount of oil

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and vinegar that we put in here.

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So when you throw your greens on top

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and anything you want,
and then just use this

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or some tongs or whatever.

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And you're just tossing it
to get everything coated

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until every leaf is
kind of shiny and glossy

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and covered in your oil and vinegar.

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And I've got some little herbs here.

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I really love to add fresh
herbs to a salad like this--

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- Mhmm. Yeah, it's so beautiful.

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- So like, let's throw in some dill.

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And tarragon is another
one that I really like.

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Parsley. I've got some parsley there.

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Basil.

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Rosemary would probably
be a little too strong.

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But any of the sort of light--

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- The one herb I have a
plethora of at my house--

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- I know.

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- You're saying is too strong.

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- No, it's totally true.

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Rosemary is just like,
"I'll grow everywhere."

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- It's like a good intro.

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- Yeah.

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- Like I remember being
in college and being like,

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"Oh, brilliant."

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I was so grateful.

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- I can grow something.

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- Yeah.

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I can put something in, you know,

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I still use it.

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So, it's good.

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- And then we'll do just
some salt at the end,

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and I guess the reason
I do the salt at the end

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is kind of get the leaves all
coated in the oil and vinegar

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and then if you put
the salt on after that,

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the salt's not directly
touching the leaves.

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So, I think that maybe
it stays fresh longer

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'cause you're not having
the salt draw the moisture

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out of the leaves quite as directly.

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- Yeah.

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- So, there we go.

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There is one super simple salad.

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Should I get a fork?

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- Yeah.

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- [Hilah] Two forks.

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- I love it.

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So the garlic on the bottom,

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and then just building from the bottom up.

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It's like our yoga.

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(gasping)

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Building from the bottom up--

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- Foundations.

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- Seriously.

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- OK, so then you taste it,

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and you see if you want to add more salt

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or pepper or whatever.

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- Get the most.

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(laughing)

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The hardest to eat.

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Cheers.

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- Cheers.

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- Mmm.

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- You see.

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- Mmm.

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- And that's normally
what I do for dinner.

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And then it's really fast.

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- And like, if you're workin' on dinner,

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and you're in the zone,

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and you know what to do,

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I'm sure that takes no time.

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- Yeah, if I'm not like
talking the entire time,

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it's really fast.

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- If you're not talking the whole time

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and I'm not interrupting you.

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That's good.

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I love that.

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I'm gonna do that.

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I don't know why I don't do that.

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It's like I have all these things too.

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- And it's like four ingredients.

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- At home.

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- Yeah.

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OK, so I'm gonna put this
aside and then we'll make one

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that you can keep in a jar
if that's more your style.

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That you could just like mix it up

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and keep it in the fridge
for a couple weeks.

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So I've got a little bit of orange juice.

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I'm gonna add a couple teaspoons of oil.

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This one has a lot less oil.

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So if you're watching
your oil then that's good.

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And I'm using extra virgin olive oil,

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but you can totally use anything you like.

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Salad dressing is a really good time

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to use like super fancy walnut oil,

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stuff like that that has a nice flavor.

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So you don't want to cook with
really nice oils like that

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because it kind of messes
up the nuance flavor.

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But if you eat them raw on a salad.

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- I don't think I've ever
done anything with walnut oil.

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But I noticed once I
think in your old kitchen

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that you had avocado oil.

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- Mhmm.

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That one's really mild, but it's good too.

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I'm gonna add a little
bit of minced garlic.

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So I just did, so that
was orange juice, oil,

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a little bit of vinegar.

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And I've got this recipe on my website.

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- This one's in your book too, right?

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- And it's in my book, yeah.

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- Mine as well say that.

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This one's in her book.

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- Cookbook that is.

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- Your cookbook.

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(giggling)

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- That I wrote.

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That I dun wrote.

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- Learn to Cook, it's awesome actually.

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This is gonna inspire me
to go back in there too.

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- It's a funny book.

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- So, we'll put the link down below

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'cause yeah, that's the thing,

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is I think people don't
realize about your book.

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You know everyone tries to
do their own spin and stuff

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but like your writing and your
sense of humor is so good.

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It's worth it.

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It makes it like, "Oh,
you're gonna cook something

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"and do something nice for someone."

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Or that's usually when
I'm looking in a cookbook

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when I'm tryin' to impress someone

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or do something special.

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'Cause I kind of grew up cooking.

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But, it's always a fun joy
when you get entertained.

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It's like a little treat.

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- Yeah, it's like,

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"Hey, it doesn't have
to be boring as shit."

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- Yeah, it should be fun.

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- Ooh, I said the S-H word.

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- It should feel good.

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No, I'll be safe.

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- OK. Alright, shit's OK.

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- Yeah.

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- I'm gonna add a little bit of mustard.

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Some grainy mustard.

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You could use any kind of yellow mustard,

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and this is a little thing too.

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A little salt and pepper.

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Whenever you're doing a
little made ahead vinaigrette

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like this, adding a little
bit of mustard or honey,

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those are both emulsifiers
so they help to hold

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the acid and the oil together

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so your dressing doesn't separate as much.

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- Mmmmm.

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- But you will have to shake it.

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You definitely will have to shake it,

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you know every time you use it,

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but it won't separate quite as much.

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And it'll come together
a little bit easier.

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So then, want to shake it?

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- Yeah, I was hoping you would ask.

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(laughing)

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Right.

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Cool.

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- There.

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- Man, and I love mustard.

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- A little orange juice.

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And what's really cool
about using citrus juice

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in salad dressing is if you
put it over like spinach

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or cooked beans or something,

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then that Vitamin C
helps you absorb the iron

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that's in the beans.

00:08:40.600 --> 00:08:41.748
- Yeah, I'm getting into that.

00:08:41.748 --> 00:08:42.582
- Here.

00:08:42.582 --> 00:08:45.649
And I think if you wanted
to add some dried herbs

00:08:45.649 --> 00:08:48.319
or something to this, like
I think oregano or basil

00:08:48.319 --> 00:08:50.199
would be really nice

00:08:50.200 --> 00:08:52.982
with the orange and then we just

00:08:52.982 --> 00:08:54.491
pour a little over.

00:08:54.491 --> 00:08:56.187
- How long could I keep it in the fridge?

00:08:56.187 --> 00:08:58.172
- This could easily stay
for a week or longer.

00:08:58.172 --> 00:08:59.427
Maybe ten days even.

00:08:59.427 --> 00:09:00.169
- Awesome.

00:09:00.169 --> 00:09:01.387
- I mean it's not gonna go bad

00:09:01.387 --> 00:09:04.277
'cause the acid kind of preserves it.

00:09:04.278 --> 00:09:05.366
- Mhmm.

00:09:05.366 --> 00:09:09.047
- But it just probably would
lose some of its fresh flavor

00:09:09.047 --> 00:09:11.703
if you're like, "Here's some
fermented salad dressing"--

00:09:11.703 --> 00:09:13.262
- Here's some homemade
dressing I made last year.

00:09:13.263 --> 00:09:14.319
(laughing)

00:09:14.319 --> 00:09:15.665
Mmmmm.

00:09:15.665 --> 00:09:18.012
- So I'll just mix it up

00:09:19.261 --> 00:09:20.978
with my germy fork.

00:09:20.979 --> 00:09:21.859
Here you go.

00:09:21.859 --> 00:09:23.717
(laughing)

00:09:23.717 --> 00:09:26.103
- Alright, shall we?

00:09:27.768 --> 00:09:28.702
OK.

00:09:32.853 --> 00:09:33.654
- Two leaves.

00:09:33.654 --> 00:09:34.308
- Cheers.

00:09:34.308 --> 00:09:35.137
- Cheers.

00:09:37.295 --> 00:09:37.890
Mmm.

00:09:37.890 --> 00:09:38.901
- Mmmmmm.

00:09:38.902 --> 00:09:40.935
- I love that one.

00:09:40.935 --> 00:09:42.300
- Shut up.

00:09:43.640 --> 00:09:44.985
- Like we just made that.

00:09:44.985 --> 00:09:47.065
- We just made that with our bare hands.

00:09:47.065 --> 00:09:48.830
Well I, not really.

00:09:48.830 --> 00:09:49.724
- You shook it.

00:09:49.724 --> 00:09:51.483
- I shook it with my bare hands.

00:09:51.483 --> 00:09:52.492
Dude.

00:09:52.492 --> 00:09:53.502
- It's good, right?

00:09:53.502 --> 00:09:54.103
It's like light.

00:09:54.103 --> 00:09:54.957
- It's good.

00:09:54.957 --> 00:09:56.342
And I feel like people
are gonna make fun of me

00:09:56.342 --> 00:09:58.174
and might even make fun of
this like, "Oh, I know that."

00:09:58.174 --> 00:10:00.241
But, I mean if I cook regularly

00:10:00.241 --> 00:10:02.124
and I've never made my own dressing,

00:10:02.124 --> 00:10:03.527
there are so many people out there

00:10:03.527 --> 00:10:04.182
who would probably be like,

00:10:04.182 --> 00:10:05.407
"Oh yeah, I can do this."

00:10:05.407 --> 00:10:05.960
- Yeah.

00:10:05.960 --> 00:10:09.337
- And again, I have all
these things, you know.

00:10:09.337 --> 00:10:10.265
- Yeah, all the time.

00:10:10.265 --> 00:10:11.364
- In my kitchen.

00:10:11.364 --> 00:10:11.986
- Yay.

00:10:11.986 --> 00:10:12.750
- Well awesome.

00:10:12.750 --> 00:10:13.733
That was so good.

00:10:13.733 --> 00:10:15.709
- I'm glad to help you teach you things.

00:10:15.709 --> 00:10:17.034
- Thank you so much.

00:10:17.034 --> 00:10:19.202
This came from, I really wanted to learn,

00:10:19.202 --> 00:10:21.780
and it's so easy and so simple,

00:10:21.780 --> 00:10:23.300
but so rewarding.

00:10:23.300 --> 00:10:24.404
Alright guys, that's it.

00:10:24.404 --> 00:10:25.402
Thanks again Hilah.

00:10:25.402 --> 00:10:26.331
If you're interested in the recipes,

00:10:26.331 --> 00:10:26.828
they're down below.

00:10:26.828 --> 00:10:27.813
If you want to check out Hilah's book,

00:10:27.813 --> 00:10:29.160
check out the link below.

00:10:29.160 --> 00:10:32.063
Tell us your experience
with making your own salads

00:10:32.063 --> 00:10:33.909
or if you have a favorite salad recipe,

00:10:33.909 --> 00:10:36.255
or even another dressing
recipe, share it with us

00:10:36.255 --> 00:10:38.090
in the comments down below.

00:10:38.090 --> 00:10:40.597
Send questions in too
for myself or for Hilah.

00:10:40.597 --> 00:10:43.408
Keep it clean 'cause we're clean eating.

00:10:43.408 --> 00:10:44.382
Just kidding.

00:10:44.382 --> 00:10:45.343
And we'll see ya next time.

00:10:45.344 --> 00:10:46.260
Take good care.

00:10:46.260 --> 00:10:46.749
- Bye.

00:10:46.749 --> 00:10:47.341
- Bye.

00:10:47.341 --> 00:10:48.880
Namaste with the salad.

00:10:48.880 --> 00:10:52.020
The light in me bows to the light in you.

00:10:52.020 --> 00:10:53.204
I'm gonna regret that.

00:10:53.204 --> 00:10:54.353
(laughing)

00:10:54.354 --> 00:10:58.780
(lively strumming, drumming)